Strawberry Banana Smoothie

We always have bananas in our house and there are times when they just get a little too ripe for eating so I peel them and freeze them to be used up in baked goods and smoothies. Frozen bananas are great in smoothies as they help thicken the beverage and add sweetness as well. You can add any type of berries you prefer, whether they are fresh or frozen, but I used frozen strawberries in this version. We also always have non-fat Greek yogurt on hand, Fage being our favorite brand, and it works really well in smoothies as well as it is very thick and adds a good deal of protein to every glass. I prefer natural sweeteners, so I use a little organic honey in my smoothies, but agave nectar also works really well.

Non-fat Greek yogurt adds no fat calories but a good deal of protein.

Berries are rich in flavonoids and antioxidants.

Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function.

3 Responses to “Gingerbread Snacking Cake”

I am reading this website regularly and I love your approach to food. I’m Dutch and I’m curious about other cultures and their food/recipes. I’ve made this gingerbread cake and it turned out alright but I have a question for you. I never used molasses before and to me it taste and smells like licorice! (we Dutch like our licorice or “drop” as we call it but as candy not in a cake). The taste of the cake for us (my family) is overpowered by the taste of molasses. I like the light structure of the cake and its moistness and want to make it again only with half the amount of molasses. Do I need to substitute the other half with an other ingredient for the balance in the recipe? And what would you recommend to substitute it with? I’m looking forward to read your answer.

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